Thursday, 11 August 2016

Roast Shoulder of Lamb with Butternut Squash

The ingredients for this are: a stringbound one kilogram boneless shoulder of lamb, one medium sized butternut squash, one small white or red onion, lamb stock, a teaspoonful of coriander seed, a large pinch of rosemary.

I used a large roasting dish with a lid. The oven should be preheated to around 195 deg C. The lamb shoulder was placed in the dish without oil. The squash was cut up into squares and placed around the lamb joint. I added two centimetres of water to the dish at this point. The onion was cut into thin slices and also placed around the lamb. I used a lamb stock cube, cut into thin slices, also placed around the roasting dish. Likewise with the coriander seeds and the rosemary, though some of the rosemary was used to dust the surface of the joint.

Roast Shoulder of Lamb with Butternut Squash

The joint was cooked for 50 minutes per 500g under the lid, followed by thirty minutes without the lid. Gorgeous smells in the kitchen from 30 minutes in! Aluminium foil can be used instead of a covered roasting dish.

Allow thirty minutes for the joint to cool. Remove the string, and cut with an electric knife into slices.

This dish is best served the following day, after the butternut squares and gravy have been in the fridge overnight. The solidified fat then can be removed with a sarsaparilla spoon. The butternut and the gravy can be reheated in a saucepan, and the lamb slices in a steamer.

Serve with the butternut squash and the onion, with spoonfuls of the juices. Will serve five or six people. Cooking the lamb under glass for most of the process results in wonderfully tender and juicy lamb. Utterly delicious!

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